Growing Bulgarian Carrots

D

donvukovic

I have three Bulgarian Carrot plants growing.

The pods are still green, when should they turn orange ?

How much sun do they like ?
How much water do they need?

I am in Boulder, Colorado.

Thanks

don
 
Hello Don, I can not answer your question, but I will direct you to a friendly competition between two THP members growing the pepper you are referring to. I believe first one to ripe pod wins. The post is ten pages long now. There will be some good info in there for you. Also you should vote your choice to win.
Happy reading, Mike

http://www.thehotpepper.com/topic/22273-bring-it-on/
 
I have four plants.
Two very small and two larger.

Total I have about 20 green pods.

I had one orange pod, but it had a bug hole in it. :-(

I am not a gardener, but I wanted to try these out for a recipe.

What type of fertilizer should I be using ?

I just have been watering them.

It was very, very hot here (upper 90s) and with full sun these guys looked rather wilted.
A good watering and they came back.

don

threepots.jpg
 
WOW, thanks for the pic.

By the date on the photo, you must be getting ripe ( well not YOU, but your plants ) :-)

Looking at the heat level of these, it seems there are two levels.

1000 to 5000 Scoville or 100,000 to 500,000 Scoville ( these are shipkas ).

Has any one really tried these and know if they are really that hot ??

Thanks

don
 
They're not anywhere near 100k+, so the 1-5k is probably about right. Before we talk about fertilizers, what kind of potting mix do you have them in? Because if they're in something like MG then they already have a ton of fertilizer.

I'm not trying to be a smart ass, but the answer to when will the pods turn orange is...when they feel like. :) If you've already had one orange pod then the others probably aren't far behind though.

I'm growing these this year and I'm really not much of a fan of them. What's the recipe for?
 
Thanks for the info.

Yes, I used Miracle Grow.

"when they feel like it"

Yea, I thought as much. ;-)

I have a Greek dip named hitipiti (also spelled htipiti).

The basic recipe is:

3 lbs Turkish Roasted Red Peppers
2 lbs Bulgarian Sheep Feta
1/2 cup Greek Olive Oil

I add:

1 Habanero, roasted, peeled, de-seeded

spin in a food processor
Chill at least 24 hours

Gets hotter with age, levels off after 2-3 days.

I have tried other hot peppers and the habanero gives the best flavor.

I want to use the Bulgarian Carrots to keep with the Eastern European theme.

don
 
I'd pick them just before ripening and pickle 'em. they're delicious! and the heat around 5,000SHU-10,000SHU.
 
This web site states:

http://www.angelfire.com/pe/kennys/p14b.html

PEPPER TYPE SCOVILLE UNITS
Bhut Jolokia -(a.k.a. Ghost Pepper) 995,000 - 1,001,304
Caribbean Red Habanero,Red Savina Habanero 225,000 - 577,000
Scotch Bonnet Habanero 200,000 - 325,000
Habanero, Bird's-Eye, Bulgarian-"carrot" 100,000 - 325,000
.....
Chile de Arbol, Japones, Shipkas, Manzano 15,000 - 30,000
.....
Jalapeno, Chilcostle 3,500 - 5,000

Go Figure.....

don
 
Nice to see a fellow boulderite.
Kyle
donvukovic said:
This web site states:

http://www.angelfire.com/pe/kennys/p14b.html

PEPPER TYPE SCOVILLE UNITS
Bhut Jolokia -(a.k.a. Ghost Pepper) 995,000 - 1,001,304
Caribbean Red Habanero,Red Savina Habanero 225,000 - 577,000
Scotch Bonnet Habanero 200,000 - 325,000
Habanero, Bird's-Eye, Bulgarian-"carrot" 100,000 - 325,000
.....
Chile de Arbol, Japones, Shipkas, Manzano 15,000 - 30,000
.....
Jalapeno, Chilcostle 3,500 - 5,000

Go Figure.....

don
Click to expand...
 
donvukovic said:
Now to make some salsa and check the heat.

don
Click to expand...

First off, I am not a chile head. I like heat but I do not eat peppers for fun.

Ok, I chopped the large chile, de-vein, de-seed.

Chopped.jpg


I made a simple salsa with tomato, onion, salt/fresh ground black pepper and one pepper.

Salsa.jpg



YES, IT IS HOT !!!

It seems to be hotter than a jalapeño and tastes green like the jalapeño.
It do not taste hotter then a habanero.

When I get a few more ripe ones, I will roast them and make the hitipiti.

don
 
It is getting very cool in the evenings, 50F or lower.

My peppers are splitting, and I wonder if the cooler weather is responsible.

Thanks

SplitFruit.jpg
 
donvukovic said:
It is getting very cool in the evenings, 50F or lower.

My peppers are splitting, and I wonder if the cooler weather is responsible.

Thanks

More likely caused by an excess moisture problem...cooler temperatures cause peppers to soften up,
Your pepper looks like combo of sunscald and moisture retention......just my opinion
Click to expand...
 
+1 on overwatering.

By the way, one of my Habanero de Arbol plants is making pods that look almost exactly like those Hungarian Carrots you've got there, pendant and 3-4 inches long rather than the short, erect ones on the other 5 plants. Only difference is that they are punishingly, brain-cooking, crying-for-your-mama potent. I'll post pix later.

Welcome to the THP! Your salsa looks extra tasty!
 
donvukovic said:
It is getting very cool in the evenings, 50F or lower.

My peppers are splitting, and I wonder if the cooler weather is responsible.

Thanks

More likely caused by an excess moisture problem...cooler temperatures cause peppers to soften up,
Your pepper looks like combo of sunscald and moisture retention......just my opinion
Click to expand...

Thank you for that note.
I have kept up watering these guys, I should have stopped a week ago.

I moved the plants closer to the house so they would get less sun.
I will move them back out so they will dry up a little.
 
Late to the party but I've grown these for a couple of years. My first pods were ripe back in early August. The plants are pretty productive (still cranking out peppers even though it's about to get cold) and the peppers are hot. The only complaint I have about shipkas is the skin is really tough, so tough I don't really care to eat them fresh. I usually roast and peel them like green chile, or they're good pickled too.
 
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